There’s something undeniably comforting about a plate of crispy chicken fried steak coated in golden, seasoned flour and smothered with creamy gravy. If you’ve been searching for the ultimate Crispy Chicken Fried Steak with Gravy Recipe, you’re in the right place—this is a Southern classic done just right, perfect for a hearty, satisfying dinner after a long day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Chicken Fried Steak with Gravy Recipe
- Top Tip
- How to Serve Crispy Chicken Fried Steak with Gravy Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Chicken Fried Steak with Gravy Recipe
Why You'll Love This Recipe
I’ve made this crispy chicken fried steak with gravy more times than I can count—and honestly, it never gets old. There’s something so satisfying about that crunchy crust paired with rich, velvety gravy that just makes it feel like a warm hug on a plate.
- Simple Ingredients: Uses basic pantry staples you probably already have on hand.
- Quick to Prep & Cook: Ready in just 30 minutes, perfect for busy weeknights.
- Classic Southern Comfort: Brings authentic Southern flavors straight to your kitchen.
- Deliciously Crispy Texture: Achieves that perfect crunchy coating every time without feeling greasy.
Ingredients & Why They Work
To make this crispy chicken fried steak with gravy, it’s important to use fresh, quality ingredients. The key is in balancing the seasoned flour coating and the rich, creamy gravy that makes every bite memorable. Here’s a quick rundown of the essentials and why they matter.

- Whole milk: Adds creaminess to both the batter and the gravy for that smooth, luscious texture.
- Large egg: Helps bind the flour mixture to the steak, creating the perfect crispy crust.
- All-purpose flour: Forms the seasoned coating around the steak and is essential for thickening the gravy.
- Seasoned salt (such as Lawry's): Enhances flavor right in the coating for that classic Southern taste.
- Ground black pepper: Adds just the right amount of subtle heat and depth.
- Cube steaks: These tenderized cuts are ideal for chicken fried steak’s signature texture and tenderness.
- Vegetable oil: Perfect for frying to get that crispy, golden exterior without overpowering flavors.
- Unsalted butter or reserved cooking oil: Base for making rich, homemade gravy with the perfect buttery taste.
- Kosher salt and freshly ground black pepper: Essential for seasoning the gravy to bring it all together.
Make It Your Way
One of the best things about this Crispy Chicken Fried Steak with Gravy Recipe is how easily you can make it your own. Whether you want to spice things up, lighten it a bit, or add some seasonal flair, there are simple tweaks that bring your unique touch to this classic Southern comfort food.
- Spicy Kick: I love adding a pinch of cayenne pepper or smoked paprika to the flour mixture. It gives the crust a gentle heat that pairs so well with the creamy gravy.
- Herb Infusion: Fresh herbs like thyme or rosemary mixed into the gravy elevate the flavor beautifully, especially when serving in cooler months.
- Gluten-Free Option: Swap out the all-purpose flour for a gluten-free blend to accommodate dietary needs without sacrificing the crispy coating.
- Healthier Twist: Instead of frying, try baking the coated steaks on a wire rack placed over a baking sheet at 425°F for about 20 minutes, flipping halfway through. While it's not quite the same, it's a lighter alternative.
Step-by-Step: How I Make Crispy Chicken Fried Steak with Gravy Recipe

Step 1: Whisk Together the Batter and Seasoned Flour
Start by combining ¾ cup whole milk and 1 large egg in a shallow bowl, whisking until smooth and well blended. In another shallow dish, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper. This combination creates the flavorful coating that will give your steak that irresistible crispy crust. Easy to whip up and ready to catch the steak in all the right spots.
Step 2: Coat the Cube Steaks Thoroughly
Pat your 1 pound of cube steaks dry with paper towels — this is key to helping the coating adhere well. Dredge each steak first in the seasoned flour mixture, shaking off any excess, then dip it into the milk and egg batter. Finally, coat the steak again in the flour mixture, packing on a generous layer. Place the coated steaks on a wire rack to rest while you get the gravy underway. This resting step helps the crust set and prevents it from sliding off when cooking.
Step 3: Heat Up the Oil
Pour enough vegetable oil into a large skillet to reach about ¼ inch deep—this is roughly 1 to 2 cups depending on your pan size. Heat the oil over medium heat until it's shimmering and hot but not smoking. If you have a thermometer, aim for around 350°F. Hot oil is essential—it crisps the coating quickly and keeps the steak juicy inside.
Step 4: Fry the Steaks to Golden Perfection
Fry the coated steaks in batches so you don’t crowd the pan—about 2 minutes on each side. You'll want to see a beautiful golden brown color before flipping. Once cooked, transfer the steaks to a paper towel-lined plate to drain excess oil. Be sure to reserve ¼ cup of that flavorful cooking oil (or use butter) for making the gravy—this little trick amps up the comfort factor.
Step 5: Whip Up the Creamy Gravy
In a large saucepan over medium heat, melt ¼ cup unsalted butter or warm the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns golden and bubbly. This step cooks out the raw flour taste and sets the stage for your luscious gravy.
Step 6: Add Milk and Season to Taste
Slowly pour in 2 cups whole milk while whisking vigorously to avoid lumps. Keep cooking and whisking frequently for 6 to 8 minutes until the gravy thickens and becomes silky smooth. Finish with kosher salt and freshly ground black pepper to your liking. Taste as you go—you want that perfect savory balance to complement your crispy steaks.
Step 7: Serve and Enjoy!
Plate your crispy chicken fried steaks and generously ladle the warm, creamy gravy over them. This is the moment when all the flavors come together—a golden, crunchy crust soaked in rich gravy that’s pure Southern comfort. Serve immediately, maybe with mashed potatoes or green beans, and dive in!
Top Tip
Getting your Crispy Chicken Fried Steak with Gravy Recipe just right takes a few key tricks. These tips will help your steaks come out golden, crunchy, and tender every time!
- Pat Steaks Dry: From my experience, drying the cube steaks well before dredging helps the seasoned flour stick better, which means a crispier crust.
- Right Oil Temperature: I’ve learned the hard way that frying in oil that’s not hot enough leads to soggy coating. Aim for about 350°F or a shimmering oil to get that perfect crunch.
- Double Dredge Technique: Coating the steak twice in the flour mixture with a dip in milk and egg in between really builds that thick, crispy outer layer I love.
- Reserve Oil for Gravy: Don’t pour out your frying oil! Reserving ¼ cup to make your gravy adds incredible flavor and richness you won’t want to miss.
How to Serve Crispy Chicken Fried Steak with Gravy Recipe

Garnishes
Some fresh parsley sprinkled over the creamy gravy adds a pop of color and freshness that contrast beautifully with the rich flavors. You can also add a few cracked black peppercorns on top to enhance that peppery kick in the gravy.
Side Dishes
Classic sides like creamy mashed potatoes or buttery green beans make perfect companions. For a heartier meal, try serving with skillet-fried okra, coleslaw, or macaroni and cheese to keep that Southern comfort food vibe strong.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken fried steak in an airtight container in the refrigerator for up to 2 days. This helps maintain the crispiness for when you’re ready to enjoy it again.
Freezing
You can freeze leftover steaks for up to 3 months. Wrap each piece tightly in plastic wrap and place in a freezer-safe bag or container to preserve freshness and prevent freezer burn.
Reheating
For best results, reheat leftover chicken fried steak in a skillet over medium heat until warm and the coating re-crisps. Avoid the microwave if you want to keep that satisfying crunch. Warm your gravy gently on the stove and pour over before serving.
Frequently Asked Questions:
Absolutely! If cube steaks are unavailable, choose a tender cut like sirloin or round steak and tenderize it yourself with a meat mallet until thin and soft before dredging.
The key is making sure the oil is hot enough—around 350°F—before frying. Also, double dredging the steak with flour and letting the coating rest briefly helps build a thick, crunchy crust.
You can prepare the gravy a little ahead and gently reheat it. Just be sure to whisk it frequently during reheating to maintain a smooth, lump-free texture.
Patting the steak dry before dredging and allowing the coated steaks to rest on a wire rack before frying helps the coating adhere better and stay intact during cooking.
Final Thoughts
Making Crispy Chicken Fried Steak with Gravy at home is such a rewarding experience — from the sizzling sound of the steaks frying to that first bite of tender meat with creamy, peppery gravy. Whether it’s a family dinner or a special weekend treat, this Southern classic brings comfort and joy to any table. I hope these tips and serving ideas inspire you to whip up this delicious recipe and savor every crunchy, savory bite!
Print
Crispy Chicken Fried Steak with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Classic Chicken Fried Steak recipe featuring tender cube steaks coated in seasoned flour, fried to a golden crisp, and served with a rich homemade creamy gravy. This Southern comfort food favorite is perfect for a hearty dinner.
Ingredients
For the Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt such as Lawry's
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying (about 1 to 2 cups)
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare Batter and Coating. In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until smooth. In a separate shallow bowl, combine ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat the Steaks. Pat each 1 pound cube steak dry with paper towels. Dredge each steak first in the seasoned flour mixture, shaking off excess, then dip into the milk and egg mixture, and finally dredge again in the flour mixture, coating well. Place the coated steaks on a wire rack and allow them to rest while preparing the gravy.
- Heat the Oil. In a large skillet over medium heat, pour enough vegetable oil to reach about ¼ inch depth (approximately 1 to 2 cups). Heat the oil until shimmering and hot but not smoking (around 350°F if using a thermometer).
- Fry the Steaks. Fry the coated steaks in batches for about 2 minutes on each side, flipping once, until golden brown and crisp. Remove steaks and place on a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil or butter for the gravy.
- Make the Gravy. In a large saucepan over medium heat, melt ¼ cup unsalted butter or use the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns golden and bubbly.
- Add Milk and Season. Slowly whisk in 2 cups whole milk to avoid lumps. Continue cooking and whisking frequently for 6 to 8 minutes until the gravy thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve. Pour warm gravy over the fried steaks and serve immediately. Enjoy your comforting homemade chicken fried steak with creamy gravy.
Notes
- If cube steaks are unavailable, use regular beef steaks and tenderize them with a meat mallet until thin and tender.
- Pat steaks dry before dredging to help the coating stick better.
- Ensure the frying oil is hot enough before cooking to achieve a crisp crust; if the oil is not hot, the coating will absorb oil and become soggy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months for best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg



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